Mussels in a spicy coconut curry sauce
Servings: 4 - 6
Last year at a trade fair I was given some samples of Mussels and Clams from NZ. These are vacuum packed and are ready to eat and the mussels can be frozen for a year. They are now readily available in bigger supermarkets.
This recipe for the mussels was much appreciated by the friends I had over for dinner.
1Kg mussels [washed & de-bearded, if bought loose]
1 stick lemon grass [white end, chopped fine]
2 red chillies chopped or more if you prefer it hot
2 tsp turmeric powder or fresh turmeric root grated
3 stems fresh coriander chopped + root washed and chopped
3 clove garlic chopped
1 small knob ginger chopped or grated
1 onion finely chopped
1 cup coconut milk
salt, pepper, lime or lemon juice
In a mortar and pestle grind all the above ingredients to a paste, except for the onion.
saute the onion in a little oil until transluscent, add the paste and fry until fragrant. Add the mussels along with the coconut milk and salt to taste. Cover and let mussels steam shaking pan constantly. [About 5- 7 minutes, cooking time]
Add lime or lemon juice and a grinding of pepper.
Garnish with chopped coriander leaves, chillies and lime or lemon wedges